What You Need:

1 C yogurt

1/2 C fresh mint, chopped

3 T confectioners’ sugar

4 kiwis, peeled and cut lengthwise into 6 sections

8 ruby red grapefruit

1 C coconut, flaked and lightly toasted

1/2 C raw pistachios, shelled and lightly toasted

How to Make The Salad

Place the yogurt into a small mixing bowl.

Add the mint and sugar.

Whisk the ingredients until completely combined.

Place the kiwi segments into a salad bowl.

Trim the peel and pith from the grapefruit.

Hold the grapefruit over the salad bowl to catch the juice and pull the segments apart.

Place the grapefruit segments into the bowl with the kiwi.

Sprinkle the coconut into the bowl.

Add the nuts and toss gently to combine all the ingredients together well.

Pour the yogurt mixture over the salad just before serving.

Serves: 8

To toast the coconut and pistachios, place them on a rimmed baking sheet in a 375 degree oven for about 2 minutes for the coconut and 5 minutes or the pistachios or until lightly browned. Be sure to stir at least once for even browning.